season May
difficulty Easy
persons For the pantry
time 60 min.

Marmalade of seasonal berries

Ingredients
  • 300g seasonal berries, one variety or a mix
  • 150g sugar
  • 2 tablespoons lemon juice
Directions
  1. Wash and clean all berries.
  2. Spread out all berries and sugar in a large pot. Make sure that it is large enough that the marmalade won’t spill over the edges as it comes to a boil.
  3. Heat the marmalade. Bring it just to boiling point, then simmer at a low temperature until all the sugar has dissolved.
  4. Take the pot off the heat and add the lemon juice.  
  5. Pour the marmalade in a sterilized pickling jar. Using a sterilized jar ensures that the marmalade will keep for a long time.
  6. Store the jar in your refrigerator, where it can last for up to a year.
  • Tips

    You can add a couple of apples or pears to your marmalade, which adds flavor and texture. You can make this marmalade with one type of berry or with a variety. Its uses are endless. Smear it on a slice of toast, stir it into your morning yogurt, or eat it with pancakes and a scoop of ice cream.

  • KANDY SPICES

    David de Silva

    Founder and CEO

    David founded Kandy Spices in 2016 to import organic spices from Sri Lanka and produce gourmet spiced sauces. Raised in a Danish-Sri Lankan household, David has sought out knowledge of chilis and spices from a young age. In addition to Kandy Spices, David is in-house chef on a Danish morning television show, produces recipes, and consults restaurants, culinary schools, and private organizations.

    David is a professional chef with experience from Kong Hans Kælder in Copenhagen and Henne Kirkeby Kro in Jutland. From 2007 to 2015, he ran David's Bistro in Copenhagen, a French-inspired restaurant with a focus on high quality produce and classical techniques.

    KANDY SPICES

    David de Silva

    Founder and CEO

    David founded Kandy Spices in 2016 to import organic spices from Sri Lanka and produce gourmet spiced sauces. Raised in a Danish-Sri Lankan household, David has sought out knowledge of chilis and spices from a young age. In addition to Kandy Spices, David is in-house chef on a Danish morning television show, produces recipes, and consults restaurants, culinary schools, and private organizations.

    David is a professional chef with experience from Kong Hans Kælder in Copenhagen and Henne Kirkeby Kro in Jutland. From 2007 to 2015, he ran David's Bistro in Copenhagen, a French-inspired restaurant with a focus on high quality produce and classical techniques.

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